Bread Pudding

Cook Time: 40 Min.

Serving Size: 1/2 cup Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 325°F


Nutritional Content

Allergens: AllergenEggs; AllergenWheat; AllergeMilk; AllergeinTreeNuts: AllergenSulphites

Calories: 190 Kcal

Carbohydrates: 31 g

Protein: 8 g

Total Fat: 4 g

Calcium: 125 mg

Sodium: 200 mg


Ingredients

10 Servings

  • Egg, Liquid 1 Cup

  • Sugar Granulated Bulk 1/3 Cup

  • Milk, 2% Bulk 3/4 Cup

  • Extract, Vanilla 1 1/4 tsp

  • Milk, 2% Bulk 3/4 Cup

  • Raisins, Bulk 1/2 Cup

  • Nutmeg, Ground 1/2 tsp

  • Bread, White 10 slice

25 Servings

  • Egg, Liquid 2 1/2 Cup

  • Sugar Granulated Bulk 1.0 Cup

  • Milk, 2% Bulk 2.0 Cup

  • Extract, Vanilla 1 Tbsp

  • Milk, 2% Bulk 2.0 Cup

  • Raisins, Bulk 1 1/2 Cup

  • Nutmeg, Ground 1 1/8 tsp

  • Bread, White 25 slice

50 Servings

  • Egg, Liquid 1 1/4 Qt

  • Sugar Granulated Bulk 2.0 Cup

  • Milk, 2% Bulk 1.0 Qt

  • Extract, Vanilla 2 tsp

  • Milk, 2% Bulk 1.0 Qt

  • Raisins, Bulk 3.0 Cup

  • Nutmeg, Ground 2 1/8 tsp

  • Bread, White 50 slice

100 Servings

  • Egg, Liquid 2 1/2 Qt

  • Sugar Granulated Bulk 3 3/4 Cup

  • Milk, 2% Bulk 2.0 Qt

  • Extract, Vanilla 1/4 cup

  • Milk, 2% Bulk 2.0 Qt

  • Raisins, Bulk 1 1/2 Qt

  • Nutmeg, Ground 1 Tbsp 1 tsp

  • Bread, White 100 slice


Instructions

  1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

  2. Beat Eggs slightly. Egg Mixture should be held <40F when not being used.

  3. Add Sugar, first portion of cold Milk and vanilla. Mix on low speed only until blended. Maintain <40F.

  4. Scald Milk. Add to above and blend.

  5. Place cubed Bread in pans. Pour Milk/Egg mixture over Bread cubes and let stand until softened. Add raisins and sprinkle with Nutmeg. Bake at 325F for 40-45 min to *internal temp 165F for 15 sec or until a knife inserted comes out clean. Chill

  6. CCP — Maintain <40F/4C; discard unused product.



    Print Recipe here

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